Fresh Orange Cranberry Sauce

Bench writes that this sweet and tangy accompaniment to turkey is quintessential. “This sauce isn’t cloyingly sugary or sticky; it has the right balance of sweet oranges, apple, and crunchy pecans,” Bench wrote. “A hint of spice makes it perfect for any fall meal, and it’s even better when made ahead.”

Yield: 10-12 servings

INGREDIENTS

2 cups (8 ounces) fresh or frozen cranberries 1Granny Smith apple, peeled, cored and quartered Minced zest from half an orange

1 navel orange; see cook’s notes

1⁄2 cup granulated sugar

1⁄4 cup finely chopped pecans

1 pinch allspice

Cook’s notes: Remove zest (colored portion of peel) first. To create peeled segments known as “supremes,” start by cutting top and bottom off citrus, making those two cuts parallel to each other and cutting just below white pith. Place cut side down on work surface. Cut off peel and pith in strips about 1inch wide, starting at the top of the fruit and cutting down (following contour of shape). Working over bowl to collect juice, use a sharp, small knife to cut parallel to one section’s membrane, cut to center; turn knife and cut along the membrane on the other side of that section to remove it. Repeat until all sections are removed and cut from their membranes.

PROCEDURE

1. In a food processor, pulse cranberries and apple until coarsely chopped. Transfer to a medium bowl and add orange zest.

2. “Supreme” the segments of the orange. (Cut off the peel and remove the segments from the membrane — see cook’s notes.) Coarsely chop segments and add to the bowl, then squeeze any juice from membrane into bowl.

3. Add sugar, pecans and allspice to cranberryapple mixture. Stir until combined.

4. Cover and refrigerate 3hours or overnight. Serve chilled. Leftovers can be chilled up to 4days.

Fresh Orange Cranberry Sauce uses oranges, apple and pecans and isn’t “cloyingly sugary,” says cookbook author Tara Bench.